When I first started cooking for C and I, we were in college with college budgets. We ate lots of Stouffer’s frozen “skillet meals for
two four” and our meals centered around the meat/starch/veggie mentality. Over the years, we made small changes that gave us a new perspective on what it means to eat healthy. So, in my mind, the next natural step is to limit the amount of meat that we eat to 2-4 times per week.
There was much pouting. From both of us. Even though it was my idea.
You see, gone was the 3-part plate mentality. What the H was I going to make for dinner? How are we going to feel full? How long will this idea last? Well, thank goodness for Pinterest, veggies and whole grains can be filling on their own, and we’ve been “flexitarian” for over two months now. Excellent. 🙂
Not being able to depend on the 3-part plate mentality has forced me to get creative. And by creative, I mean Google and Pin ALL THE THINGS! And adapt them to my dietary needs. In addition to being gluten-free, I try to not eat tons of dairy. But this recipe was too good to pass up.
Ricotta Stuffed Mushrooms (Serves 2-3)
- 6 palm-sized white mushrooms // washed & de-stemmed
- 1 tablespoon olive oil
- 1 onion // finely diced
- 3-4 cloves of garlic // finely diced or minced
- 250 grams (8 oz?) ricotta cheese
- 2 tablespoons fresh basil // finely chopped
- Optional – Parmesan cheese
- Preheat oven to 350 degrees (I used ~180 degrees celsius – the metric system is SO much fun!)
- When you de-stem a mushroom, it looks like a bowl. Cut the open bottom of the mushroom so it is more flat-topped. Repeat for all the mushrooms.
- Chop the pieces you just cut off the mushrooms into small pieces.
- In a 8 x 8 non-stick pan, arrange mushrooms gill-side up. Set aside.
- In a large saute pan over medium heat, heat the olive oil until it’s runny and then add the onion. Cook unti the onion is translucent.
- Add in the mushrooms bits from step 3. Cook until mostly soft.
- Add garlic and stir constantly for one more minute or until garlic is fragrant.
- After a minute is up, add both the cheese and basil and stir until the cheese is less solid and all the parts are well combined.
- Retrieve your 8 x8 pan. Scoop the mixture unto the flat mushroom gill tops. Pile it on there and use all the mixture for all six mushrooms.
- Optional: Top with parmesan cheese (I forgot to do this until after I took it out of the oven).
- Bake for 20 minutes.
This was very rich tasting and we should have only had two each. But it was so good that we couldn’t help but have the third one! I served it with polenta topped with spaghetti sauced and seasoned with basil and herbs de provence and steamed carrots.